Individual charlottes with morello cherries

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The French "griottines" are delicious little wild morello cherries, stoned and macerated in a Kirsch syrup, used here in individual vanilla charlottes.
February 21^th 2011198 K 15 4 hours 50 min.

Cherry and pistachio tarts

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A shortcrust pastry case baked with pistachio cream, then topped with Griottine cherries.
July 4^th 2010187 K 25 1 hour 20 min.

Cherry clafoutis

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A clafoutis batter and cherries lightly cooked in sugar and Kirsch, then de-stoned. The clafoutis is baked in the oven.
June 19^th 2011142 K4.3 1 hour 20 min.

Black Forest gateau

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Black Forest gateau is a sophisticated dessert which comes from Germany. It is essentially a combination of four flavours: chocolate, cherries, cream and kirsch. Here is my own version.
November 27^th 2011160 K4.6 2 hours 35 min.

Framboisier

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This is a classic French raspberry-flavoured dessert. It generally consists of raspberries in cream sandwiched between two layers of cake. In this version, the cake is genoa sponge and the cream is vanilla-flavoured and mixed with mascarpone. This is just as good made as a large rectangle or, as...
July 16^th 201761 K3.8 2 hours 40 min.

Piped petits-fours

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As the name suggests, these are piped into shape using a forcing bag. These dainty little macaroon-like cakes are made with marzipan and have a soft, moist texture.
December 30^th 2019130 K1 1 day 35 min.

Cottage cheese tart

(Found inTextsIngredients)
Käsküeche, or cottage cheese tart, is a recipe of Alsatian origin, consisting of a sweetcrust pastry (pâte sablée) base topped with a light cottage cheese cream and, in this version, lime flavors.
December 15^th 202410 K 1 hour 9 min.

Markers in cooking

When it comes to cooking, there is only one real rule, and that is that there are no rules! By that I mean that everything is possible, everything can be combined, everything or almost everything can go with everything, but you have to like it, you have to find it good. I have friends who...
July 3^rd 20219,3525

Cherry clafoutis, with or without pits?

When it comes to cherry clafoutis recipes, there's often a camp of those who argue that you absolutely have to leave the stones in because it tastes better, and the other camp (myself included) who prefer cherries without stones, which makes a much more pleasant clafoutis to eat. But is it true...
June 29^th 20253225